The Culinary Gene: Black Garlic

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Thanks to this one dear girl, Prerna Uppal, I got an opportunity to do a couple of articles for a magazine called Prismma. One of the articles is out in the July-August issue of the magazine. The main character of this story is Black Garlic.

If you have always liked the garlicky taste in your Indian or Italian dishes, you will love it all the more in the length and breadth your Japanese and Korean cuisines. Or maybe you would like to applaud the dessert for the taste lent to it by the black garlic. Yes, you read it right- black garlic- is here and is making place for itself in kitchens all over the world.
The Culinary Gene: Black Garlic

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